小麦苗叶绿素在食品加工因素中的稳定性分析
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摘要
以浓度为90%的乙醇为提取剂采用超声波辅助提取法对小麦苗叶片进行叶绿素提取,分析了小麦苗中的叶绿素在食品加工因素中稳定性。试验结果表明:加碘食盐、谷氨酸钠对小麦苗中的叶绿素的稳定性影响较小,蔗糖有一定的护绿作用,柠檬酸、紫外线、复合光、酸、碱、氧化剂、还原剂、铁离子、亚铁离子、食品贮藏时间和加工温度都对小麦苗叶绿素的稳定性有一定的负影响,会使小麦苗叶绿素提取液颜色变浅,失去光泽,甚至发生褪色变色现象。
The extraction of chlorophyll from wheat seedling leaves by ultrasonic-assisted extraction with 90 %ethanol as extractant was used to analyze the stability of chlorophyll in wheat seedlings in food processing. The results showed that: iodized salt,sodium glutamate had little effect on the stability of wheat seedling chlorophyll;sucrose had a certain effect;citric acid,ultraviolet light,sunlight,acids,bases,oxidize,reducing agent,ferric ions,ferrous ions,food processing time and processing temperatures had a negative effect on the stability of wheat seedlings' chlorophyll,which would make the color of extract lighter,lose the luster and even discoloration.
The extraction of chlorophyll from wheat seedling leaves by ultrasonic-assisted extraction with 90 %ethanol as extractant was used to analyze the stability of chlorophyll in wheat seedlings in food processing. The results showed that: iodized salt,sodium glutamate had little effect on the stability of wheat seedling chlorophyll;sucrose had a certain effect;citric acid,ultraviolet light,sunlight,acids,bases,oxidize,reducing agent,ferric ions,ferrous ions,food processing time and processing temperatures had a negative effect on the stability of wheat seedlings' chlorophyll,which would make the color of extract lighter,lose the luster and even discoloration.
引文
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[14]魏俊,陈义伦,李毓,等.三种天然果蔬色素稳定性研究[J].中国食物与营养,2016(10):39-42
[15]施瑛,汪梅,徐娟,等.麦苗汁的营养成分及其抗氧化活性测定[J].食品科学,2005(1):215-218
[2]黄池都,胡小虎,廖小军,等.叶绿素研究进展[J].中国食品添加剂实验研究,2007,3(5):114-116
[3]黄寿吾.叶绿素的药理和临床应用[J].食品与药学,2006,8(4):5-8
[4]谢宇奇,林翠梧,叶环,等.芒果叶提取液中叶绿素的稳定性研究[J].南方农业学报,2013(11):1890-1893
[5]陈蓉,詹志鹏,李万飞.菠菜中叶绿素的提取及其稳定性研究[J].饮料工业,2014,5(5):18-21
[6]甘志军,王晓云,邹琦.小麦叶绿素酶生化动力学特性研究[J].西北植物学报,2003(5):750-754
[7]时敏,蓝丽红,李媚,等.亚硫酸钠的生产及应用[J].企业科技与发展,2010(17):10-12
[8]陈新香,蔡碧琼,蔡朱玉,等.芦荟皮叶绿素的提取及稳定性研究[J].江西农业大学学报,2010,32(1):77-80
[9]陈新香,蔡碧琼,黄明堦,等.红薯叶叶绿素的提取工艺及稳定性[J].广州化工,2013(16):72-75
[10]顾声音.食品添加剂对竹叶叶绿素稳定性影响的研究[J].食品与发酵科技,2013(4):43-44,69
[11]曾家豫,杨国兵,张继,等.紫堇叶绿素稳定性的研究[J].食品工业科技,2008(1):241-244
[12]邓祥元,成婕,刘孟姣,等.响应面法优化小球藻叶绿素提取工艺及其稳定性研究[J].东北农业大学学报,2015(7):40-49
[13]吴荣金,林泽浩,陈键,等.凤眼莲叶叶绿素的提取及其性质的稳定性[J].仪器仪表与分析监测,2007(1):32-33,39
[14]魏俊,陈义伦,李毓,等.三种天然果蔬色素稳定性研究[J].中国食物与营养,2016(10):39-42
[15]施瑛,汪梅,徐娟,等.麦苗汁的营养成分及其抗氧化活性测定[J].食品科学,2005(1):215-218